Can you use a 9-13 pan for cakes that call for a bunt pan? Thank you.
Debbie Deatherage
-----Original Message-----
From: marilyn deweese
Sent: Saturday, September 15, 2012 11:55 AM
To: [email protected]
Cc: [email protected]
Subject: [CnD] Bisquick Pumpkin Cake Recipe
Bisquick Pumpkin Cake Recipe
In need of some easy picnic dessert recipes? Try this Bisquick
Pumpkin Cake recipe. Homemade Bisquick recipes and very easy dessert recipes
are combined in this delicious recipe.
Cooking Time: 50 min
Ingredients
list of 14 items
3 cups Bisquick baking mix
1 cup sugar
1 cup
brown sugar,
packed
1/4 cup + 1/3 cup butter
4 eggs
2 cups pumpkin
1/4 cup milk
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons hot water
list end
Instructions
list of 6 items
1. Heat oven to 350 degrees F.
2. Grease and flour a 12-cup Bundt
cake
pan.
3. Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves,
ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed,
scraping
bowl several times, for 30 seconds. Beat on medium speed, scraping bowl
occasionally, for three minutes.
4. Spread batter in pan. Bake until wooden pick inserted in center comes out
clean, about 50 minutes. Cool 10 minutes.
5. Remove from pan. Cool completely. Drizzle with glaze.
6. For glaze, heat 1/3 cup butter over medium heat until delicate brown.
Real butter works best for this. Blend in powdered sugar and vanilla. Stir
in enough
hot water to make proper consistency for drizzling over cake, usually about
2 to 3 tablespoons.
list end. Enjoy.
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